I wanted to present a subtlety that is approachable to the average cook. This subtlety is inspired by a 16th century German recipe found in the manuscript Das Kochbuck der Sabina Welserin (c. 1553). This simple recipe describes beating cream until it creates a foam and serving it over slices of toast sprinkled with sugar.
Source: This pea soup recipe was found in Das Kochbuck der Sabina Welserin, a 16th century collection of German recipes
Ain schne zú machen
Nitz ain milchram vnnd thú den jn den haffen/ vnnd nim ain klúxen vnd rier jn dúrchainander, bis es ain schne oben gewint/ vnnd bee ain semel vnnd legs jn ain schissel vnd see daraúff ain zúcker vnnd thú den schom aúff das brot, so jst es berait.
Translation: (Translated by Valoise Armstrong)
To make snow
Dilute cream and put it in a pot. And take an eggbeater and stir it thoroughly, until it forms snowy foam on top. And toast a Semmel and lay it in a bowl and sprinkle sugar over it and put the foam on the bread, then it is ready.
Place heavy cream in large bowl that has been chilled. Beat cream until it starts to form soft peaks. Add extract and while beating the cream slowly add in sugar. Continue beating until
Notes:I originally did this recipe for a Subtlety Competition for Æthelmearc Kingdom Twelfth Night A.S. XLIII (January 2009). The documentation I presented for the competition can be found on my Cooking Competitions page.
Welserin Sabina Das Kochbuch der Sabina Welserin [Book]/ ed. Stopp Hugo.- Heidelberg: Carl Winter Universitätsverlag, 1553.- 1980: p. 173.- A Transliteration and translation of the 16th century German cooking
"Das Kochbuch Der Sabina Welserin." Recreational Medievalism. Trans. Valoise Armstrong. David D. Friedman, 29 Oct. 1998. Web. 27 Sept. 2012. <http://daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>.
Welserin, Sabina. "Das Kochbuch Der Sabina Welserin (c. 1553)." Monumenta Culinaria Et Diaetetica Historica. Thomas Gloning, 26 Aug. 2006. Web. 27 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/sawe.htm>